Clementine Meltaway Cookies
Tiny, tangy and adorable: Nope, we’re not talking about clementines, we’re talking about our recipe for clementine meltaways. Consider these cookies the antidote to the winter blahs. They’re easy to make and even easier to eat five in one sitting.
The “meltaway” texture is thanks to cornstarch in the dough. It keeps the cookies tender and lends that signature melt-in-your-mouth quality. Feel free to swap the clementine for another type of citrus—like Meyer lemon or blood orange—if you prefer.
1 stick unsalted butter, at room temperature
¼ cup confectioners’ sugar
Zest of one clementine or mandarin, plus more for garnish
½ teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup cornstarch
¼ teaspoon kosher salt
1 cup confectioners’ sugar
2 tablespoons clementine or mandarin juice
1 tablespoon half-and-half, cream or milk
1. Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter until creamy, about 1 minute. Add the sugar and mix until combined; scrape down the side of the bowl. Add the zest and vanilla, and mix until combined.
2. In a medium bowl, whisk together the flour, corn starch and salt. Add the dry ingredients to the butter mixture and mix just until a dough forms.
3. Transfer the dough to a piece of parchment paper and press into a ¼-inch-thick rectangle. Wrap tightly in the parchment paper or plastic wrap and refrigerate until firm, about 1 hour.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper. Remove the dough from the fridge and unwrap it onto a clean work surface. Cut the dough into small rectangles (about 1-by-1.5-inches, but no need to measure) and transfer to the prepared baking sheet.
5. Bake the cookies until just golden at the edges, 10 to 12 minutes. Cool completely on the baking sheet.
6. Make the Glaze: In a small bowl, whisk together the sugar, juice and half-and-half until you have a smooth, drizzle-able glaze the consistency of melted ice cream. Drizzle the glaze all over the cookies and top with more zest. The cookies will keep in an airtight container for about 5 days.